Homemade
Chocolate Recipes:
Chocolate
Whip
(* All measurements should be level.)
- 1 cup of milk,
- 1 * squares of Baker's
Chocolate,
- Pinch of salt,
- 2 level tablespoonfuls
of cornstarch,
- 2 eggs (yolks),
- 6 level tablespoonfuls
of sugar,
- 2 teaspoonfuls of
vanilla,
- 5 eggs (whites).
Put milk, chocolate and salt in double-boiler; mix cornstarch in a small quantity
of cold milk, and stir into the hot milk when the chocolate has been melted; stir
until smooth, then cook twelve minutes. Mix together the yolks of the eggs and sugar,
then pour the hot mixture over it; cook again one or two minutes, stirring. When
very cold, just before serving, add the vanilla and fold in the stiffly beaten whites
of the eggs. Pile lightly in a glass dish and serve with lady fingers. A meringue can be made of the whites
of the eggs and sugar, then folded in the chocolate mixture, but it does not stand
as long.
Recipe Credit: Miss Elizabeth Kevill Burr
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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